Sea Salt & Vinegar Popcorn

So, we are going hiking this summer.  It’s not just a hiking trip; not just a camping trip.  It’s a backpacking-hiking-camping trip with NINTH GRADERS.  Nearly 20 of them!

I probably should be absolutely terrified but I’m absolutely stoked for this trip!  We will leave home on a Saturday for a very long road trip to Colorado – just outside of Aspen.  We will stay in a church the first night, then camp the second night.  Then we get to do some white water rafting.  Then we pack everything up, we leave our cars (and cell phones and plumbing and mattresses!) behind for the next five days of hiking, sleeping, conversing and eating in the trails of Colorado.

Sea Salt & Vinegar Popcorn

All of this is to bring us to the topic of road trips.  Road trips = snacks.  Very good snacks, my favorite of which is Cape Cod Salt & Vinegar chips.  And Twizzlers, of course.  We have been practicing for a few weeks now – three times per week – with loaded packs, wool socks, hiking boots on the best hills in town.  And when I think about the long drive on the front end of our trip, I can’t help but think salt & vinegar.

After realizing it had been a while since this place had witnessed a cookie recipe, I also realized it had been way too long since I shared a popcorn recipe.  So popcorn, meet salt & vinegar.  I know this popcorn doesn’t look like anything special.  You can’t even really see that it’s flavored in any way.  But let me tell you – it sure is.  Malt vinegar and sea salt and a lot of zing.  Summer road trips, commence!

PrintPrint Recipe

Sea Salt & Vinegar Popcorn

Yield: 4 cups popcorn

Total Time: 15 min

Sea salt & vinegar popcorn recipe with malt vinegar and fine sea salt.

Ingredients:

4 cups popped popped corn (see note below)
2 Tbs. malt vinegar
1 1/2 tsp. fine sea salt

Directions:

Place the popcorn in a large bowl. Pour on one tablespoon of the vinegar and shake to distribute. Add the salt and shake. Taste, and add more vinegar as your tastes desire.

Cassie's Notes:
I pop my popcorn on the stove because I just prefer it that way. Here’s how to do it:

Heat one tablespoon of oil in a medium heavy-bottomed pan over medium heat. (I use grapeseed, you can use canola, vegetable, etc. just not olive oil, it will be likely to burn.)

Add a few popcorn kernels and let it heat up. When one kernel pops, add 1/3 cup of uncooked popcorn kernels and cover the pan. Shake the pan a little to spread the kernels in an even layer. Let the kernels pop for several minutes until the pan is full and the popping slows down.

Remove from heat and transfer popcorn to a large bowl.

Sea Salt & Vinegar Popcorn